Wine Basted Pork Medallions – a delicious recipe with pork tenderloin, flour, kosher salt, butter, fresh mushrooms, marsala wine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
["Trim silver from Pork Tenderloin, Using the tip of your Knife. Slide it under the silver and cut away from yourself.", "Cut Tenderloin into 1/2"" Medallions.", "Combine Flour and salt and coat Medallions.", "Saute Cut Up Mushrooms in the Olive Oil until Tender - Set aside.", "Melt Butter over Med High Heat. Add Pork Medallions and Cook for about 1 to 1-1/2 Minutes on Each side until Golden brown - Set aside Pork with the Mushrooms.", "De-glaze Pan with the Wine.", "Add Chopped Fresh Thyme and bouillon and bring to a Boil over Med High Heat for about a Minute.", "Add Pork and Mushrooms, Reduce the Heat and Simmer 2 Minutes or so until the Pork is Done and the Sauce is Thick."]
527
kcal
Calories
34
g
Fat
5
g
Carbs
49
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 lbs pork tenderloin, 1/8 cup flour, 1/4 teaspoon kosher salt, 2 tablespoons butter, and more.
Yes, Wine Basted Pork Medallions falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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